Tasty recipe for Whole BBQ Snapper with Mediterranean Marinade of tomato, lemons, capers, garlic, cummin, paprika, onion, brunoise, olive oil and pepper.
Equipment:
BBQ Mixing bowl
Alfoil baking tray Chopping board
Chef knife Fish Slice
Ingredients:
1 x Whole Snapper (2 kg)
Marinade:
- ½ Tomato, diced
- 3 x Lemons, 2 x zest + juiced, 1 x wedges
- 50g Capers
- 2 cloves of chopped garlic
- 1 Tsp Cummin
- 1 Tsp Paprika
- ½ cup chopped parsley
- ½ onion, brunoise
- 50ml olive oil
- salt and pepper
- Preheat bbq to 200 deg C.
- In a bowl combine all marinating ingredients and taste for seasoning.
- Clean and scale fish and remove excess fins to prevent burning.
- Score fish in 3 incisions along fillet ½ way through to spine each side.
- Season fish on all sides with salt and pepper and add marinade to the incisions and centre of the fish along with slices of lemon wedges.
- Place fish into a suitable fish cage or into an al-foil tray and pour over excess marinade. (Tray version is fine covered with foil).
- Turn centre burners off while leaving outside burners on, place fish in the centre of the bbq and close the hood. Your fish will cook for 25mins per kg.
- Fish will be tender to touch and eyes will be a pearl white when ready.
- Great to serve as a shared fish in center of table for two.
- Pour juice from tray over the fish just before serving.
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